Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied on cheese after brininig

Translated title of the contribution: Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied on cheese after brininig

J. Saldo, E. Sendra, B. Guamis

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29 Citations (Scopus)
Translated title of the contributionHard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied on cheese after brininig
Original languageMultiple languages
Pages (from-to)625-635
JournalLe lait
Volume81
Issue number5
Publication statusPublished - 1 Jan 2001

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